Roast vegetables and pesto salad

Easy winter meal and you can throw in whatever vegetables you like to roast.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 degrees C. Line a large oven tray with baking paper.

Step 2

Add chopped vegetables to a large bowl (excluding the spinach) and drizzle with oil, salt and pepper. Coat evenly and then tip out onto the oven tray.

Step 3

Roast for 20 minutes then turn vegetables and roast for a further 20 minutes or until cooked.

Step 4

Remove from oven and add the pesto, mix throughly and then add the spinach. Sprinkle over the feta prior to serving.